Updated: Apr 7
Bakery style cookies are some of my favourite - so big, chewy, and soooo delicious. These cookies are no different, with a chewy inside, a little crisp on the edges, and decedent dark chocolate chunks.
If you're feeling like a real treat (like, enough of a treat to supplement a meal...) these babies are for you.
Most great bakeries have those thick cookies that look SO appetizing. They're the size of your hand and almost an inch thick. You know what I'm talking about? Pretty filling, but very tasty and just the perfect pairing with a latte.
Well, these are it.
They're quite easy to make. The hardest thing in the recipe is waiting for the dough to cool in the fridge for an hour without slowly eating it before you have the chance to cook them. There are no fancy ingredients to make these cookies, so don't worry, you just need your regular ingredients and a little cooling time to make these big ole cookies.
Bakery Style Dark Chocolate Chunk Cookies
2/3 cup unsalted butter, room temperature (no cold and not soft/melted)
1/2 cup brown sugar
1/2 cup white sugar
3 tsp vanilla
2 tsp milk
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 cups dark chocolate chunks
1/2 tsp sea salt flakes (optional)
Preheat your oven to 350 degrees F.
In a stand mixer or a medium bowl, cream together the butter and sugars. Then, add the egg, milk and vanilla and combine until creamy.
Add the flour, baking soda, baking powder, and salt to the liquid mixture. Mix until just combined. If the dough is too thick (looking dry and clumpy), add more milk, one teaspoon at a time.
Then, add the dark chocolate chunks to the mixture and combine. You can roughly chop the chocolate chunks if you'd like them to be smaller.
Cover the bowl with platic wrap or an alternative and set in the fridge. Let cool for an hour.
Separate the dough into 8 equal parts - weighing them if you'd like.
Then lightly oil your hands and roll into balls. Set equally apart on two medium or one large cookie pan (oiled or covered with parchment paper) - leaving a lot of room between each cookie.
Lightly press down on the cookies to make a flat top.
Place in the oven and bake for 12-15 minutes, until the cookies look just underdone in the middle but starting to become golden on the edges.
Remove from the oven and let the cookies stay on the pan for an additional 2 minutes. Then, place on a cooling rack. Let cool for 5-10 minutes before eating (if you can wait that long). Sprinkle sea salt over the cookies, if using.
There you have it! Possibly one of your new favourite recipes - because it's definitely mine.
Let me know if you try this recipe out! I would love to hear how they turn out for you and of course, would love to see some pictures too!